Keto Crock-Pot Chicken Tacos
Add a lighter, dairy-free twist to taco night with this easy recipe that simmers unattended for plate-ready fare when you get home from work!
Ingredients
- 2 pounds chicken breasts boneless
- 1/2 teaspoon salt
- 1 tablespoon cumin
- 1 teaspoon oregano
- 3 cloves garlic chopped
- 1/2 cup low-carb beer such as Michelob Ultra, or chicken broth for gluten-free
- 1 cup green chile salsa
- 1 jalapeño roasted, skin removed, and roughly chopped (optional)
- Lettuce leaves, fresh cilantro, sour cream, jalapeño slices optional, for serving
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Sprinkle in the salt, cumin, oregano, and garlic.
- Add the beer, salsa, and chopped roasted jalapeño, if using.
- Cover and cook on high for 3 hours or low for 6 hours, until the chicken is very tender and shreds easily.
- Using a slotted spoon, transfer the chicken from the slow cooker to a bowl and let it rest for 5 minutes.
- Shred the chicken with two forks, then return it to the slow cooker and gently mix with the remaining juices and sauce until well coated.
- Serve in lettuce cups, garnished with fresh cilantro, sour cream, and jalapeño slices, if desired.
Nutrition
Calories: 203kcalCarbohydrates: 4gProtein: 32gFat: 5gSaturated Fat: 1gSodium: 643mgFiber: 0.3g
Tried this recipe?Let us know how it was!